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Food Diaries: Spicy Butternut Squash Soup

Another ridiculously simply soup, following on from last week's spiced parsnip soup.
I make this at least once a week as the hubby likes it so much.

sprig of thyme
1 clove of garlic
1 white onion
half a butternut squash
2 carrots
2/3 mushrooms
half a can of coconut milk
pinch of turmeric
chilli, salt, pepper to taste

1.Peel and chop everything
2. Place the squash, carrots and mushrooms on a tray and bake for 20/30 mins (if you can't be bothered, just add the raw vegetables as the next step, it will still cook as normal)
3. Sautee garlic and onion with some oil, add the vegetables with turmeric and 2 cups of water
3.Simmer for 20 mins, add chillies, salt, pepper and coconut milk
4.Puree with hand blender and add more water if consistency is too thick

Tuck in. This soup is perfect for the cold weather as it's really warming and filing.


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Maira Gall